Ingredients:
2 tablespoons peanut oil
2 red onions, cut into wedges
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
2 tablespoons yellow or red curry paste
¾ cups coconut milk
1 teaspoon fish sauce
1 teaspoon jaggery or brown sugar
1 teaspoon sea salt
½ cup unsalted cashews
handful of fresh cilantro, chopped; plus extra sprigs for garnish
Directions:
1. Heat the oil in a preheated wok or large skillet. Add the onions and stir-fry over medium-high heat for 3-4 minutes, or until starting to brown. Add the cauliflower and broccoli and stir-fry for 1-2 minutes. Stir in the curry paste and stir-fry for 30 seconds, then add the coconut milk, fish sauce, jaggery, and salt. Bring gently to a boil, stirring occasionally, then reduce the heat and simmer gently for 3-4 minutes, or until the vegetables are more tender.
2. Meanwhile, heat a separate dry skillet until hot. Add the cashews and cook, shaking the skillet frequently, for 2-3 minutes, or until lightly browned. Add to the stir-fry with the cilantro and stir well, then serve immediately, garnished with the torn sprigs of cilantro.
Serves 4